| 文蛤闭壳肌酶法水解工艺研究 |
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| 引用本文： | 姚宏亮,颜玉华,杨勇胜,李宏丽,陈娟.文蛤闭壳肌酶法水解工艺研究[J].安徽农业科学,2012,40(17):9463+9499. |
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| 作者姓名： | 姚宏亮 颜玉华 杨勇胜 李宏丽 陈娟 |
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| 作者单位： | 金陵科技学院动物科学与技术学院食品科学系,江苏南京,210038 |
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| 基金项目： | 金陵科技学院科研基金资助项目 |
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| 摘 要： | 目的]探讨文蛤闭壳肌酶法水解蛋白液制备的最佳工艺。方法]以加酶量(木瓜蛋白酶)、pH、温度为因素采取3因素3水平的设计方法对文蛤闭壳肌进行水解。结果]以水解率为指标,得到各因素对文蛤闭壳肌酶法水解影响的大小顺序为加酶量﹥pH﹥温度。最佳水解工艺条件为加酶量8 000 U/g原料,pH 5.5,温度50℃,优化方案的水解率为32.4%。结论]研究为文蛤闭壳肌的综合利用提供了一定的科学依据。
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| 关 键 词： | 文蛤闭壳肌 酶法水解 正交设计 |
Study on Enzymatic Hydrolysis of Clam Adductor Muscle |
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| Institution: | YAO Hong-liang et al(Department of Food Science,School of Animal Science & Technology,Jinling Institute of Technology,Nanjing,Jiangsu 210038) |
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| Abstract: | Objective] To explore the best enzymatic hydrolysis conditions of clam adductor muscle.Method] An orthogonal experiment with three factors of papain amount,temperature and pH at three levels was designed to hydrolyze the clam adductor muscle.Result] With the hydrolysis rate as index,the influential degree of each factor on the enzymatic hydrolysis decreased in the order of papain amount>pH > temperature.Under the best hydrolysis conditions of 8 000 U/g papain amount,5.5 pH and 50 ℃ temperature,the hydrolysis rate was 32.4%.Conclusion] The study provided scientific basis for the comprehensive utilization of clam adductor muscle. |
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| Keywords: | Clam adductor muscle Enzymatic hydrolysis Orthogonal design |
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